1/4 red bell pepper, seeded and coarsely chopped
1 large jalapeno, chopped in half
2 tablespoons diced Spanish onions
1 cup mayonnaise
1 tablespoon vinegar
1/4 teaspoon cracked black pepper
1 dash garlic powder
1 dash cumin
Puree peppers and onion in your food processor or blender. Mix the mayonnaise and 4 teaspoons of the vegetable puree in a medium bowl. Add all remaining ingredients, mix well. Refrigerate for several hours to allow the flavors to blend nicely. Use remaining puree in your favorite salsa or as an additional topping.
Posted by gretaesch at Recipe Goldmine 7:18:06am 7/22/03.